Honeycrisp Apple
Flavor Profile
- Sweet-tart balance with honey-like sweetness and bright acidity; Brix ~13–15%.
- Explosively crisp, juicy feel due to large cells rupturing on bite.
- Aromatic notes of pear and citrus accent the honeyed core sweetness. 2
Appearance
- Medium-large, 7–9 cm diameter; round to slightly oblong shape.
- Thin, mottled skin: yellow base overlain with red-pink blush covering 50–90% surface, dotted with lenticels.
- Creamy-yellow, coarse-textured flesh; small star-pointed core.
Harvest & Storage
- Ripening: mid to late September in Minnesota.
- Storage: refrigerated 6–10 months retains crispness; flavor peaks in the first 2–4 months.
Tree Characteristics
- Vigor and form: moderate vigor with a spreading to upright habit; blooms in mid-season (flower group 3).
- Once this tree begins to bear fruit it should be spur pruned (remove 1/3 to 1/2 of spurs) on a regular basis to maintain a good balance between vegetative growth and fruit production.
- Hardiness: USDA Zones 4–8; tolerates winter lows to –30 °F (–34 °C).
- Chill requirement: approximately 800–1,000 hours below 45 °F (7 °C).
Pollination
- Self-sterile; requires cross-pollination with other mid-season apple cultivars.
Origin & Heritage
Honeycrisp was developed at the University of Minnesota’s Horticultural Research Center in 1960, designated MN1711, saved from termination by David Bedford in 1982, patented in 1988, and commercially released in 1991,
Quick Specs
| Trait | Details |
|---|---|
| Parentage | Macoun × Honeygold (DNA confirmed) |
| Introduction Year | Patented 1988; released 1991; first sold 1996 |
| Ripening Season | Late September |
| Fruit Size | 7–9 cm diameter; 200–300 g |
| Skin | Yellow base with red-pink blush and lenticels |
| Flesh | Creamy-yellow, coarse, explosively crisp |
| Flavor | Honey-sweet with tart balance (13–15% Brix) |
| Storage Life | 6–10 months refrigerated |
| USDA Hardiness Zone | 4–7 (tolerates –30 °F / –34 °C) |
| Chill Hours | 800–1,000 hours below 45 °F |
| Bloom/Pollination | Mid-season bloom (Group 4); self-sterile |
Honeycrisp is celebrated for its explosive crunch and perfectly balanced sweet-tart flavor, making it a favorite for fresh eating and high-end markets.
- Taste: Bursts of honeyed sweetness with a bright, refreshing acidity
- Skin & Flesh Color: Mottled light-red over yellow, pale cream interior
- Harvest Season: Mid to late season (late September in Minnesota)
- Disease Resistance: Good resistance to powdery mildew; moderate fire blight tolerance
- Best Uses: Fresh eating, upscale farmers’ markets, limited-edition cider blends
- Storage Life: 4–6 months under proper cold storage
- Pollination: Needs a compatible pollinator (e.g., Frostbite, Prairie Magic) planted within 50 feet
- Chill Hours: 800–1,000 hours; hardy to USDA zone 4
